Lamb Meatballs and Pistachio Tahini Sauce
Adapted from the book Purple Citrus and Sweet Perfume. The quantities for the meatballs make 12 pieces. The sauce recipe makes enough for the meatballs, and the rest can be used on anything you like — roasted potatoes or vegetables, as a dip or a spread. The sauce is incredible (at least in my opinion) and can easily be thickened or thinned depending on its use.
Ingredients
| 400 г | lamb meat, minced (for the lamb meatballs) |
| 1 | onion, finely grated |
| 3 | garlic cloves, pressed |
| 50 г | dried cranberries |
| 50 г | chopped raw pistachios |
| 1/2 чаена лъжица | sweet paprika |
| 1/4 чаена лъжица | ground allspice |
| 1/4 чаена лъжица | cinnamon |
| 1/2 | fresh mint, finely chopped |
| 1/2 | fresh parsley, finely chopped |
| — | salt and black pepper |
| 5-8 супени лъжици | olive oil |
| 200 г | raw pistachios (for the pistachio tahini sauce) |
| 3 | garlic cloves, pressed |
| 150 г | sesame tahini |
| — | freshly squeezed juice of 2 lemons |
| 3-4 супени лъжици | water (or more if needed) |
| — | salt and black pepper |
Instructions
Combine all the ingredients for the meatballs except the olive oil. Sprinkle with salt and freshly ground black pepper to taste. Mix well. Form meatballs the size of a golf ball and flatten them slightly. Heat the olive oil in a non-stick pan. Fry the meatballs on both sides, 8-10 minutes in total. Drain on kitchen paper.
For the pistachio tahini sauce, lightly toast the pistachios in a dry non-stick pan, stirring often. Cool. Set aside a few nuts for decoration. Grind the rest finely. Combine the garlic, sesame tahini and lemon juice. Season with salt and freshly ground black pepper. Add the water and stir the sauce until you get a smooth mass with a cream-like consistency. Add more water if needed. Finally add the ground pistachios. If the sauce turns out thick, it can always be thinned with a little water. Or add the pistachios gradually to the desired thickness. Store the sauce in a tightly sealed container or jar in the fridge.